Penne Caponata

A hearty dish with a rich Sicillian caponata sauce.

Ingredients

• 1 aubergine diced into 2cm cubes

• Half a chorizo diced into 1 cm slices (optional)

• 1 tbsp capers

• 1 celery stick finely diced

• 1 white onion finely diced

• 1 garlic cloved diced

• 400g tin of chopped tomatoes

• 1 tbsp tomato puree

• 1 tbsp toasted pine nuts

• Handful of chopped parsley

• Penne pasta (or another pasta)

• 1 tsp chilli flakes (or as desired)

• 5 pitted kalamata olives

• 2 tsp dried oregano

• 2 tsp dried thyme

• 1 tbsp grated chocolate (optional)

• Salt & pepper

Method

• Set oven to 180 degrees celsius.

• Place aubergine on a baking tray with a drizzle of olive oil and season. Cook for 20 mins.

• In a frying pan on a medium heat, add a splash of olive oil and add the onion, celery, garlic, capers, thyme & oregano. Cook for about 5 mins.

• Add the chorizo (if using) to the pan for 5 mins to release the oils.

• Add the tomatoes and tomato puree and stir to combine.

• Add the aubergine to the pan when cooked and combine. Cook for 5 mins then add 3/4 of the chopped parsley to the pan.

• Add the chilli flakes and check for seasoning. Add salt and pepper if needed.

• Boil a pan of water and cook the pasta so it's al dente.

• Mid way through cooking add a few tablespoons of the pasta water to the frying pan to make a thick tomato sauce.

• When the pasta is ready drain and add to the sauce. Stir well to combine.

• Serve and add the remaining parsley and toasted pine nuts.

Any remaining can be chilled and used again either cold (as a side salad) or gently reheated.